Name: Chicken Broccoli Fettuccine Alfredo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 12 ounces fettuccine; 2 cups broccoli florets (fresh or frozen); 2 to 3 cups cooked chicken, sliced or chopped; 4 tablespoons butter; 3 to 4 cloves garlic, minced; 2 cups heavy cream; 1 to 1 1/2 cups grated Parmesan; Salt and black pepper to taste; Optional: a pinch of Italian seasoning or nutmeg

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Chicken Broccoli Fettuccine Alfredo is my go to dinner for the nights when I want something cozy, filling, and pretty much guaranteed to make everyone quiet at the table. You know those evenings when you are tired, hungry, and you need a win that is not takeout? This is that win. It is creamy, it is cheesy, and it still feels like a real meal because you have broccoli and chicken in the mix. Plus, the leftovers actually reheat well if you treat them right.

What Makes This Recipe Great

Let me tell you why I keep coming back to Chicken Broccoli Fettuccine Alfredo, even when I swear I am going to cook lighter this week. It hits that comfort food spot without being fussy. You do not need fancy ingredients, and you do not need chef skills. You just need a pot, a pan, and about 30 minutes of basic focus.

Here is what makes it a keeper in my kitchen:

It is a full meal in one bowl with protein, pasta, and a veggie built in.
The sauce is fast and made with ingredients you can grab at any grocery store.
It is flexible if you need to swap the chicken, the pasta, or even the broccoli.
It is family friendly but still feels like something you would order at a casual Italian place.

Also, if you ever need another chicken dinner idea for busy nights, my weeknight rotation includes air fryer chicken breast. It is handy when you want protein fast without turning on the oven.

One more thing I love about Chicken Broccoli Fettuccine Alfredo is that it is a great “use what you have” recipe. Leftover cooked chicken works. That lonely crown of broccoli in the fridge works. Even a half empty bag of shredded Parmesan can be enough if you are willing to grate a little extra from a wedge.

The BEST (& Easiest!) Homemade Creamy Sauce

Ok, the sauce. This is the part that scares people, but it should not. A good Alfredo sauce does not need complicated steps. The key is gentle heat, steady stirring, and not rushing the cheese. I like a sauce that clings to the noodles and feels silky, not thin and watery.

What you will need

Here is my simple lineup. This makes about 4 generous servings.

12 ounces fettuccine
2 cups broccoli florets (fresh or frozen)
2 to 3 cups cooked chicken, sliced or chopped
4 tablespoons butter
3 to 4 cloves garlic, minced
2 cups heavy cream
1 to 1 1/2 cups grated Parmesan (freshly grated tastes best)
Salt and black pepper
Optional: a pinch of Italian seasoning, or a tiny pinch of nutmeg

How I make it step by step

I will walk you through exactly how I do it so you can feel confident.

1) Cook the pasta. Salt your pasta water like you mean it. Cook the fettuccine until just tender. Before you drain, scoop out about 1 cup of pasta water and set it aside.

2) Cook the broccoli. You can boil it for the last 2 to 3 minutes with the pasta, or steam it separately. I usually toss it in with the pasta near the end because it is one less pan. If you like broccoli with more bite, cook it separately so you can control it.

3) Start the sauce. In a large skillet over medium to medium low heat, melt the butter. Add the garlic and stir for about 30 seconds until it smells amazing but does not brown.

4) Add the cream. Pour in the heavy cream and let it warm up for a few minutes. You want it gently bubbling, not boiling like crazy.

5) Add the Parmesan slowly. Turn the heat down a bit and sprinkle in the Parmesan while stirring. This helps it melt smoothly instead of clumping. Keep stirring until the sauce thickens and looks creamy.

6) Bring it all together. Add the cooked chicken and broccoli to the skillet, then add the drained fettuccine. Toss everything together. If it looks too thick, add a splash of reserved pasta water until it loosens up and coats everything nicely.

7) Taste and adjust. Add salt and lots of black pepper. If you want a little extra flavor, a pinch of Italian seasoning works well.

And just like that, Chicken Broccoli Fettuccine Alfredo is basically done. The first time I made it, I was shocked it tasted like something I paid for. It is one of those simple recipes that makes you feel like you have your life together, even if the sink is full of dishes.

“I made this for my picky kids and they asked for seconds. The sauce was super creamy and not grainy at all. This is officially on our repeat list.”

Tips and Variations

This recipe is forgiving, which is probably why it is such a favorite. Here are some real life tips that make Chicken Broccoli Fettuccine Alfredo come out right every time, even when you are cooking in a hurry.

Little things that make a big difference

Use freshly grated Parmesan if you can. The pre shredded stuff often has anti caking ingredients, and it can make the sauce less smooth.

Keep the heat gentle. Alfredo sauce does not like high heat. If it boils hard, it can separate and look oily.

Save pasta water. This is your magic fix if the sauce gets too thick. Add a little at a time.

Season at the end. Parmesan is salty, so taste first before you add extra salt.

Now for easy swaps:

Chicken options: rotisserie chicken, leftover grilled chicken, or even crispy cooked thighs. If you want a super flavorful option, check out these air fryer boneless chicken thighs and slice them up into the pasta.
Broccoli swaps: asparagus, peas, or spinach. Spinach wilts fast, so stir it in at the very end.
Pasta swaps: linguine works great, and penne is nice if you want something more kid friendly.
Add ins: sautéed mushrooms, crispy bacon bits, or a squeeze of lemon to brighten it up.

If you want a little heat, a tiny pinch of red pepper flakes is perfect. I do this when I feel like the day needs a little drama.

Storing and Reheating Leftovers

Alfredo leftovers can be tricky, but they are totally doable. The main thing is that the sauce thickens in the fridge. That is normal. You just need to bring it back gently.

How to store it: Put leftovers in an airtight container and refrigerate. It is best within 3 days.

How to reheat without ruining the sauce:

Stovetop: Add pasta to a pan with a splash of milk, cream, or even water. Warm on low heat and stir often.
Microwave: Use medium power and heat in short bursts. Stir in between. Add a splash of milk or water if it looks tight.

Avoid blasting it on high heat. That is when the sauce can separate and look a little weird. It will still taste good, but the texture will not be as creamy.

One more honest note: the noodles will soak up sauce overnight. That is why I always save a little extra cream or milk for reheating. It brings everything back to life.

Serving Suggestions

Chicken Broccoli Fettuccine Alfredo is rich, so I like to serve it with simple sides that balance it out. Nothing too heavy, just things that make dinner feel complete.

Simple salad with a tangy vinaigrette
Garlic bread or warm rolls (because yes)
Roasted veggies like zucchini or Brussels sprouts
Fresh fruit on the side if you want something light and sweet

If I am cooking for friends, I will do a big bowl of pasta in the middle of the table and let everyone help themselves. It is the kind of meal that feels homey and low stress.

Common Questions

Can I use milk instead of heavy cream?
You can, but it will be less rich and more likely to turn thin. If you only have milk, try using whole milk and add a little extra Parmesan. Keep the heat low.

Can I use frozen broccoli?
Yes. I do it all the time. Thaw and drain it if it is very watery, or cook it briefly and pat it dry so it does not water down the sauce.

How do I keep the sauce from getting grainy?
Use gentle heat and add the cheese slowly. Also, freshly grated Parmesan melts smoother than the pre shredded kind.

What is the best chicken for this?
Anything cooked and flavorful works. Rotisserie chicken is the easiest. If you are cooking chicken fresh, season it well with salt and pepper so it does not taste bland in the sauce.

Can I make it ahead of time?
You can, but it is best fresh. If you need to prep, cook the chicken and broccoli ahead, grate the cheese, and cook the pasta right before serving.

A Cozy Pasta Night You Will Want Again

If you have been craving a comforting dinner that is not complicated, Chicken Broccoli Fettuccine Alfredo is the one to try. The homemade sauce is creamy, the broccoli makes it feel balanced, and the whole thing comes together without much stress. If you want another take on this style of meal, I also like browsing Quick & Easy Fettuccine Chicken Broccoli Alfredo – Tastes Lovely for extra inspiration and little twists. Now grab your Parmesan, keep the heat low, and make yourself a bowl while it is hot. You deserve a dinner that tastes like comfort and feels like a win.

Chicken Broccoli Fettuccine Alfredo

Author: clara
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A creamy and cheesy Chicken Broccoli Fettuccine Alfredo that is quick to prepare and perfect for a cozy dinner.

Ingredients

Scale

12 ounces fettuccine
2 cups broccoli florets (fresh or frozen)
2 to 3 cups cooked chicken, sliced or chopped
4 tablespoons butter
3 to 4 cloves garlic, minced
2 cups heavy cream
1 to 1 1/2 cups grated Parmesan
Salt and black pepper to taste
Optional: a pinch of Italian seasoning or nutmeg

Instructions

Cook the pasta. Salt your pasta water. Cook the fettuccine until just tender, reserving about 1 cup of pasta water before draining.
Cook the broccoli. Boil it with the pasta for the last 2-3 minutes, or steam separately.
Start the sauce. In a skillet over medium heat, melt the butter and add garlic, stirring for about 30 seconds.
Add the cream. Let it warm up until gently bubbling.
Add the Parmesan slowly while stirring until the sauce thickens and is creamy.
Bring it all together. Add the chicken and broccoli, then the drained fettuccine. Toss together, adding reserved pasta water if needed.
Taste and adjust seasoning with salt and pepper, and add additional Italian seasoning if desired.